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  • - I hope you're having an amazing day, it's Mark Wiens.

  • I am in Kunming, which is the biggest city

  • and the capital city of Yunnan province in China

  • and today I'm going to take you on a Chinese

  • street food tour, we're going to eat some

  • of the local specialties,

  • so I'm excited to share this entire day

  • of Chinese street food with you.

  • (electronic music)

  • - Morning guys,

  • I'm in a bit of a rush this morning.

  • - Let me introduce you to Jerry,

  • he's going to be taking us around today.

  • It is bright and cold this morning, it is about 8:45 am.

  • (market salespersons speaking Mandarin)

  • We have made it to the biggest market

  • in downtown Kunming, we've got to walk through this gate.

  • Oh, look at those mushrooms.

  • If I come down here I can actually

  • smell that mushroomey aroma.

  • There's truffles here, there's some Matsutake mushrooms,

  • oh yeah there's, ah, I remember seeing those before.

  • I don't know what most of these mushrooms are but

  • wow you can smell the mushroom aroma.

  • (market noise)

  • (foreign language)

  • - [Jerry] Special type of red--

  • - We're stopping first to eat, it's uh,

  • well, you can see that there are bees all over

  • and you can, so you can tell it's something sweet.

  • But it looks like rice, there's both

  • a pink version and a white version,

  • we've got both to try, uh,

  • I think it's a type of like fermented rice, sweet.

  • How is that?

  • - Beautiful.

  • - [Mark] Get a little bit of the meat and,

  • - [Jerry] Get the liquid, get liquid.

  • This is important.

  • - Mm, oh yeah.

  • It has a little bit of an alcoholic taste but it's sweet.

  • It's kind of like a, a rice pudding,

  • but you can still feel the kernels of rice

  • and then you've got the rice wine flavor of it.

  • Mm, oh they do have slightly a little

  • bit of a different taste.

  • I think the red one, is a little sweeter.

  • And then the white one is a little more sour.

  • (speaking Mandarin)

  • Okay they have some big huge pans

  • of spicy chicken feet over here and

  • people are kind of just rummaging through them

  • picking out chicken feet, um,

  • but she's also giving samples, so

  • she just handed me a sample of chicken feet.

  • Oh, it's a little cold.

  • But, for chicken feet,

  • you just sort of gnaw on it,

  • you eat all of that cartilagey

  • stuff and you can actually kind of crack

  • through the bones as well.

  • Chicken feet have never been my favorite,

  • but that sauce is pretty awesomely good.

  • It's like lemony, oh you can see lemon grass in here.

  • The flavor is pretty good,

  • but yeah it's kind of like a jellyish,

  • gelatinous skin in texture.

  • There are some little knuckles and

  • some little bones in that guy.

  • Chicken feet are not my personal favorite

  • but that sauce, that marinade was absolutely delicious.

  • That's the fish mint, right?

  • That looks amazing.

  • For chili oil, you need to make that chili oil.

  • (speaking Mandarin)

  • One of the great things about this market

  • is that you can just walk through

  • and people offer you samples.

  • Oh, that's delicious.

  • Those little crunchy shrimp, they're crunchy,

  • nicely salted, you can taste the chili flavor in there.

  • And it's almost like a, oh yeah,

  • it tastes like bell peppers.

  • (frying sound)

  • I saw, I actually heard the dumplings sizzling

  • and this is a type of, it's like a

  • half moon shaped dumpling.

  • He's grilling them, or cooking them over

  • the hot griddle and he, first he

  • takes the raw dumplings,

  • he lays them onto the hot griddle.

  • He poured on a little bit of oil

  • so they sizzle,

  • and so they both cook and fry sort of at the same time.

  • They're hot and fresh.

  • This looks delicious and smells fantastic.

  • I think it's mostly filled with,

  • I think I can smell some chives in there.

  • Oh, that's tasty.

  • Oh, it's a little bit greasy,

  • but, yeah that's mostly chive I think

  • and maybe

  • I don't know if it's egg inside of it

  • and then the wrapper is crispy and gummy.

  • Yeah, that's really tasty.

  • Mm, nice and salty and oily.

  • (foreign language)

  • - [Jerry] Okay, yes.

  • Oh, this is it, this is her shop.

  • She's selling pickles, she wanted to

  • see herself in the camera.

  • - Oh, she's so friendly, she's so nice.

  • And I think right next door we're

  • going to try some of the local roast duck.

  • - [Jerry] He's the owner of the duck stall,

  • she's the owner of all the pickles.

  • - [Mark] Okay.

  • Yeah, something I was really interested to try

  • in Yunnan is a local style of roast duck

  • which some people say, it compares to the

  • one of the most famous roast duck like from Beijing.

  • But this is the local one from Yinyang

  • and they're just little small ducks,

  • they're roasting them right here.

  • It's a busy shop.

  • The owner said you have to buy a whole duck

  • but we're going to try to get a taste test.

  • The owner is really friendly.

  • On second thought, we have decided that it

  • is very necessary to get ourselves a whole duck.

  • They're pretty small.

  • The ducks here are selling out so fast.

  • Very good, very good, they're selling out so fast here.

  • They're just, like this whole cabinet was full

  • when we arrived here and now there's only four ducks left.

  • She has very kindly given me a plastic glove

  • to taste a piece right now.

  • Absolutely beautiful, the skin is perfectly golden, okay.

  • Oh, oh wow.

  • - My god, even without salt, it's good enough.

  • - Yeah, yeah, yeah.

  • Oh it's so incredibly moist.

  • That's unbelievable, it's moist,

  • it's not, it's not dry at all.

  • Um, the skin is crispy,

  • that's really properly good.

  • More ducks are coming.

  • (techno music and market sounds)

  • So as we're standing here eating the duck

  • we ran out of ducks and then they took

  • a fresh batch out of the oven

  • and now they're adding more ducks in.

  • And by the way, he told us

  • they sell about 700 ducks per day.

  • I'm in this just very tight little, little space.

  • That is just sensational

  • and there's nothing better than standing here,

  • watching them make it with the ovens

  • then freshly chopping it up and just snacking on it.

  • Wow.

  • That is really, a seriously good way to roast a duck.

  • It's actually mild in flavor but I think,

  • I think what's really keeping me here

  • is the actual ducks that they're using

  • which do not taste like overly fatty,

  • they taste a little more free range.

  • The meat is literally not dry at all.

  • Like duck can sometimes be.

  • Mm, just super.

  • (foreign language)

  • What a duck.

  • Talk about egg decisions.

  • There's about a dozen different eggs you can choose from.

  • From free range, from wild to goose, to duck

  • to thousand year, to transparent, to salted.

  • Yeah, they have it all, every type

  • of egg you could possibly want.